25+ Easy Ricotta Dinner Recipes You’ll Want to Make Again and Again

Creamy, versatile, and packed with protein, ricotta cheese is the unsung hero of the dinner table.

Whether you’re craving a cozy pasta bake, a crisp flatbread, or a light and fresh veggie dish, ricotta can effortlessly elevate your meal with its rich texture and mild flavor.

From classic Italian favorites to inventive vegetarian options, these 25+ ricotta dinner recipes will help you turn an ordinary evening into something extra satisfying.

Whether you’re using up a tub from the fridge or planning a meal around it, you’ll find inspiration here for easy, delicious dinners the whole family will enjoy.

25+ Easy Ricotta Dinner Recipes You’ll Want to Make Again and Again

Ricotta cheese brings both comfort and creativity to the kitchen, and these 25+ dinner recipes prove just how deliciously diverse it can be.

Whether folded into pasta, baked into savory casseroles, or spread onto crispy flatbreads, ricotta has a way of making any meal feel warm and wholesome.

So next time you’re planning dinner, let ricotta take the lead—you’ll be surprised at how many crowd-pleasing possibilities it opens up.

Spinach Ricotta Stuffed Shells

These stuffed pasta shells are filled with a creamy mixture of ricotta cheese and spinach, then baked in marinara sauce until bubbly and golden.

It’s a comforting and flavorful vegetarian dish perfect for weeknight dinners or casual gatherings.

Ingredients:

• Jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup cooked spinach, chopped and squeezed dry
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 2 cups marinara sauce
• Salt and pepper to taste
• Fresh basil (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the pasta shells until al dente. Drain and set aside.
3. In a bowl, mix ricotta, spinach, egg, half the mozzarella, Parmesan, salt, and pepper.
4. Fill each pasta shell with the ricotta-spinach mixture.
5. Spread half the marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in the dish and top with the remaining sauce and mozzarella.
7. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is golden.

This dish brings together the creaminess of ricotta and the earthy flavor of spinach in a perfectly baked pasta shell.

It’s hearty enough to please both vegetarians and meat-eaters alike.

Ricotta Gnocchi

Soft, pillowy gnocchi made with ricotta instead of potatoes offer a lighter, quicker take on the Italian classic.

These are paired beautifully with your favorite pasta sauce for a delightful homemade dinner.

Ingredients:

• 1 cup ricotta cheese (drained if watery)
• 1 egg yolk
• 1/4 cup grated Parmesan cheese
• 3/4 to 1 cup all-purpose flour
• Salt and pepper to taste
• Butter or marinara sauce (for serving)
• Fresh herbs (optional)

Instructions:

1. In a mixing bowl, combine ricotta, egg yolk, Parmesan, salt, and pepper.
2. Gradually add flour until a soft dough forms that isn’t sticky.
3. Transfer the dough to a floured surface and divide into sections. Roll each into ropes and cut into bite-sized gnocchi pieces.
4. Bring a large pot of salted water to boil. Add gnocchi in batches and cook until they float (about 2-3 minutes).
5. Drain and serve with melted butter, marinara, or pesto.

Ricotta gnocchi are light, tender, and far easier to make than traditional potato gnocchi.

They melt in your mouth and carry the flavor of whatever sauce you pair them with.

Baked Ricotta Chicken

This creamy ricotta-topped chicken is baked to perfection, creating a cheesy, flavorful crust with hints of garlic and herbs.

It’s a protein-packed dinner that’s low in carbs and high in satisfaction.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1 garlic clove, minced
• 1 tsp Italian seasoning
• Salt and pepper
• Olive oil for drizzling
• Fresh parsley or basil (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.
2. Season chicken breasts with salt, pepper, and Italian seasoning.
3. In a small bowl, mix ricotta, Parmesan, garlic, and a pinch of salt.
4. Place chicken in the baking dish and spread the ricotta mixture evenly on top.
5. Drizzle with olive oil.
6. Bake for 25–30 minutes, until the chicken is cooked through and the topping is golden.

This dish offers an easy way to elevate your chicken dinner with a creamy ricotta topping.

The result is moist, flavorful chicken with a cheesy twist that pairs well with roasted veggies or a fresh salad.

Ricotta and Tomato Tart

This savory tart pairs creamy ricotta with juicy tomatoes on a flaky pastry base.

It’s a delightful, rustic dinner idea that feels both elegant and easy, perfect for summer evenings or meatless Mondays.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1 egg
• 1/2 tsp garlic powder
• Salt and pepper
• Assorted heirloom or cherry tomatoes, sliced
• Olive oil and fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry slightly and score a border about 1/2 inch from the edge.
3. Mix ricotta, Parmesan, egg, garlic powder, salt, and pepper in a bowl.
4. Spread the ricotta mixture inside the scored border. Top with sliced tomatoes.
5. Drizzle with olive oil and bake for 25–30 minutes or until golden and puffed.
6. Garnish with fresh basil before serving.

This tart is visually stunning and packed with flavor, making it an excellent centerpiece for a light dinner.

It combines a buttery crust with creamy cheese and fresh tomatoes for a satisfying bite every time.

Ricotta Zucchini Bake

A comforting and wholesome casserole, this zucchini bake combines tender slices of zucchini with a rich ricotta and cheese filling.

It’s a low-carb dinner that doesn’t skimp on flavor or texture.

Ingredients:

• 3 medium zucchinis, thinly sliced
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 egg
• 1 tsp Italian herbs
• Salt and pepper
• Olive oil for drizzling

Instructions:

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
2. In a bowl, mix ricotta, mozzarella, Parmesan, egg, herbs, salt, and pepper.
3. Layer half of the zucchini slices in the dish. Spread half of the ricotta mixture over. Repeat layers.
4. Drizzle with olive oil and bake uncovered for 30–35 minutes or until golden and bubbly.

This bake is a delicious way to enjoy garden-fresh zucchini.

The creamy cheese layers bring richness to every bite, making it a wonderful dish on its own or as a side to grilled meat.

Ricotta Pasta with Lemon and Peas

Bright and creamy, this ricotta pasta is made with simple ingredients like lemon, peas, and herbs.

It’s a quick and refreshing dinner idea that’s perfect for spring or any time you want a lighter pasta dish.

Ingredients:

• 12 oz pasta (such as penne or fusilli)
• 1 cup ricotta cheese
• 1 cup frozen peas, thawed
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper
• Chopped fresh mint or basil

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
2. In a bowl, mix ricotta, lemon zest and juice, olive oil, salt, and pepper.
3. Add hot pasta and peas to the ricotta mixture, tossing until creamy. Use reserved pasta water to loosen the sauce if needed.
4. Top with fresh herbs and serve warm.

This pasta dish is creamy yet bright, with the zing of lemon and sweetness of peas balancing the richness of ricotta.

It’s a one-bowl meal that feels both indulgent and nourishing.

Ricotta and Spinach Pizza

This white pizza skips the traditional tomato sauce and uses creamy ricotta as the base, paired with sautéed spinach and mozzarella for a rich, flavorful alternative to classic pizza night.

Ingredients:

• 1 ball pizza dough (store-bought or homemade)
• 1 cup ricotta cheese
• 1 cup fresh spinach
• 1 cup shredded mozzarella
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper
• Red pepper flakes (optional)

Instructions:

1. Preheat oven to 475°F (245°C) and prepare a baking sheet or pizza stone.
2. Roll out the dough into your desired shape.
3. Sauté garlic in olive oil, then add spinach and cook until wilted. Season with salt and pepper.
4. Spread ricotta over the dough. Top with sautéed spinach and mozzarella.
5. Bake for 10–12 minutes or until crust is golden and cheese is bubbly.
6. Sprinkle with red pepper flakes if desired.

This pizza brings a delicious creamy twist to a weeknight favorite. It’s perfect when you want something satisfying and just a little different from the usual.

Ricotta Meatballs

These soft and tender meatballs are made extra moist with the addition of ricotta cheese, which gives them a delicate texture.

They’re simmered in marinara sauce and perfect served over pasta or with crusty bread.

Ingredients:

• 1 lb ground beef or turkey
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1/3 cup breadcrumbs
• 1 egg
• 1 garlic clove, minced
• 1 tsp Italian seasoning
• Salt and pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground meat, ricotta, Parmesan, breadcrumbs, egg, garlic, herbs, salt, and pepper.
3. Form into meatballs and place on a baking sheet.
4. Bake for 15–18 minutes, then transfer to a skillet with marinara sauce.
5. Simmer for 10 minutes until heated through.

These meatballs are a game-changer — juicy, flavorful, and incredibly soft thanks to ricotta.

They’re delicious with spaghetti or tucked into a hoagie roll for a hearty sandwich.

Ricotta Stuffed Eggplant Rolls

Thin slices of eggplant are rolled up with a creamy ricotta filling and baked in marinara sauce.

This low-carb dish is hearty, cheesy, and ideal for vegetarian dinners.

Ingredients:

• 2 large eggplants, sliced lengthwise
• 1 cup ricotta cheese
• 1/2 cup grated mozzarella
• 1/4 cup grated Parmesan
• 1 egg
• 2 cups marinara sauce
• Olive oil
• Salt and pepper
• Fresh basil

Instructions:

1. Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil, season, and roast for 15 minutes until pliable.
2. In a bowl, combine ricotta, mozzarella, Parmesan, egg, salt, and pepper.
3. Spoon filling onto eggplant slices and roll up.
4. Spread marinara in a baking dish, arrange rolls seam-side down, and spoon sauce over top.
5. Bake for 25–30 minutes until bubbly. Garnish with basil.

This recipe turns humble eggplants into something truly special.

The creamy ricotta filling and rich tomato sauce make every bite comforting and satisfying.

Ricotta Stuffed Chicken Breast

This elegant yet easy dish features juicy chicken breasts stuffed with a creamy ricotta and herb filling.

It’s a flavorful, protein-rich dinner that looks impressive but comes together with minimal effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1 tsp Italian seasoning
• 1 garlic clove, minced
• Salt and pepper
• Olive oil for searing
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice a pocket into each chicken breast. Season with salt and pepper.
3. Mix ricotta, Parmesan, garlic, Italian seasoning, salt, and pepper in a bowl.
4. Stuff each chicken breast with the ricotta mixture and secure with toothpicks if needed.
5. Sear the chicken in olive oil until browned, then transfer to a baking dish.
6. Bake for 20–25 minutes, or until cooked through. Garnish with parsley.

This dish offers a wonderful combination of juicy chicken and rich, cheesy filling.

It pairs beautifully with roasted vegetables or a fresh salad for a complete meal.

Ricotta Pasta Bake

This baked pasta is the ultimate comfort food, with layers of ricotta cheese, marinara, and melted mozzarella.

It’s perfect for feeding a hungry family or making ahead for busy weeknights.

Ingredients:

• 12 oz pasta (penne or rigatoni)
• 1 1/2 cups ricotta cheese
• 2 cups marinara sauce
• 1 egg
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Salt, pepper, and Italian seasoning

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta until just al dente, then drain.
2. In a bowl, mix ricotta, egg, half the mozzarella, Parmesan, salt, pepper, and seasoning.
3. Combine pasta with half of the marinara. Spread in a baking dish.
4. Dollop ricotta mixture over pasta, top with remaining sauce and mozzarella.
5. Bake for 25–30 minutes until bubbly and golden.

This pasta bake is creamy, cheesy, and deeply satisfying. It’s a great go-to dish for busy nights or potlucks, with leftovers that reheat beautifully.

Ricotta and Herb Frittata

This light and fluffy frittata is made with eggs, ricotta, and fresh herbs.

It’s a fast and wholesome dinner idea that can be customized with whatever vegetables or proteins you have on hand.

Ingredients:

• 6 large eggs
• 3/4 cup ricotta cheese
• 1/4 cup milk
• 1/4 cup chopped fresh herbs (parsley, chives, dill)
• Salt and pepper
• 1 tbsp olive oil
• Optional: sautéed onions, spinach, or cooked bacon

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk eggs, ricotta, milk, herbs, salt, and pepper.
3. Heat olive oil in an oven-safe skillet. Add any optional fillings and cook briefly.
4. Pour egg mixture into skillet and cook for 2–3 minutes until edges set.
5. Transfer to oven and bake for 10–15 minutes until fully set and golden.

This frittata is light yet rich, with creamy pockets of ricotta and bursts of fresh herb flavor.

It’s perfect with a green salad or toast for a well-rounded meal.

Ricotta and Mushroom Lasagna

This creamy, meatless lasagna layers sautéed mushrooms and a seasoned ricotta mixture between sheets of pasta and marinara sauce.

It’s a cozy and satisfying dish perfect for family dinners or special occasions.

Ingredients:

• 9 lasagna noodles, cooked
• 1 1/2 cups ricotta cheese
• 2 cups sliced mushrooms
• 1 small onion, chopped
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 egg
• Olive oil, salt, pepper, Italian seasoning

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté onion and mushrooms in olive oil until browned and tender. Season with salt, pepper, and Italian herbs.
3. In a bowl, mix ricotta, egg, Parmesan, salt, and pepper.
4. In a baking dish, layer marinara, noodles, ricotta mixture, mushrooms, and mozzarella. Repeat layers and end with sauce and cheese.
5. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until golden.

This lasagna is earthy and creamy, with the mushrooms adding depth to every bite.

It’s hearty without being heavy and makes excellent leftovers.

Ricotta and Sweet Potato Cakes

Crispy on the outside and tender inside, these savory cakes combine mashed sweet potato and ricotta for a light and nutritious dinner.

They’re easy to prep ahead and pan-fry in minutes.

Ingredients:

• 2 cups mashed sweet potato
• 3/4 cup ricotta cheese
• 1/4 cup flour (or breadcrumbs)
• 1 egg
• Salt, pepper, paprika
• Olive oil for frying
• Fresh herbs or sour cream for topping

Instructions:

1. In a bowl, mix mashed sweet potato, ricotta, egg, flour, salt, pepper, and paprika.
2. Shape into small patties using lightly oiled hands.
3. Heat olive oil in a skillet over medium heat. Fry the cakes 3–4 minutes per side until golden and crisp.
4. Serve warm with fresh herbs or a dollop of sour cream.

These cakes are delicate and flavorful, balancing the sweetness of potato with the creaminess of ricotta.

They make a wonderful vegetarian main or side.

Ricotta and Pea Risotto

A creamy risotto brightened with green peas and finished with ricotta cheese for an extra-silky texture.

This dish is comforting, elegant, and comes together in under an hour.

Ingredients:

• 1 cup arborio rice
• 1/2 cup white wine
• 4 cups vegetable or chicken broth
• 1 small onion, diced
• 1 garlic clove, minced
• 1 cup frozen peas
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan
• Olive oil, salt, and pepper

Instructions:

1. Heat broth in a saucepan and keep warm.
2. In a separate pan, sauté onion and garlic in olive oil until soft. Add rice and toast for 1–2 minutes.
3. Pour in white wine and stir until absorbed.
4. Gradually add broth, stirring constantly until rice is tender and creamy (about 20 minutes).
5. Stir in peas, then finish with ricotta, Parmesan, salt, and pepper.

This risotto is luxuriously creamy without needing heavy cream.

The ricotta gives it a velvety finish, while the peas add freshness and color to every bite.

Ricotta and Kale Stuffed Peppers

These bell peppers are filled with a savory blend of ricotta, sautéed kale, and herbs, then baked until tender and golden.

They offer a wholesome and satisfying dinner that’s both colorful and full of flavor.

Ingredients:

• 4 large bell peppers, halved and seeded
• 1 cup ricotta cheese
• 1 cup chopped kale
• 1/4 cup grated Parmesan
• 1/2 cup cooked quinoa or rice (optional)
• 1 egg
• 1 garlic clove, minced
• Salt, pepper, and olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Sauté kale and garlic in olive oil until wilted; season with salt and pepper.
3. In a bowl, mix ricotta, Parmesan, egg, cooked kale, and cooked quinoa or rice if using.
4. Stuff each pepper half with the ricotta mixture and arrange in the baking dish.
5. Drizzle with olive oil and bake for 30–35 minutes, until peppers are tender and tops are slightly golden.

These stuffed peppers are hearty, creamy, and loaded with nutrients.

The ricotta filling keeps them rich and satisfying while the kale adds a delicious earthy balance.

Lemon Ricotta Orzo with Spinach

This quick and creamy orzo dish features ricotta cheese, fresh lemon, and wilted spinach for a light, zesty dinner.

It’s a perfect one-pan meal for busy nights when you still want something homemade and nourishing.

Ingredients:

• 1 cup orzo pasta
• 2 cups baby spinach
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1 garlic clove, minced
• 1/4 cup grated Parmesan
• Salt, pepper, and olive oil

Instructions:

1. Cook orzo according to package directions; reserve 1/2 cup pasta water.
2. In a skillet, sauté garlic in olive oil. Add spinach and cook until wilted.
3. Stir in cooked orzo, ricotta, lemon zest and juice, and Parmesan.
4. Add reserved pasta water a little at a time until creamy. Season with salt and pepper to taste.

This dish is creamy yet fresh, with the brightness of lemon cutting through the richness of the ricotta.

It’s an easy vegetarian meal that feels both light and comforting.

Ricotta Flatbread with Herbs and Honey

This savory-sweet flatbread features a ricotta spread topped with herbs and a drizzle of honey.

It’s quick to prepare and works wonderfully as a light dinner or elegant appetizer-style meal.

Ingredients:

• 2 flatbreads or naan
• 1 cup ricotta cheese
• 1 tsp lemon zest
• 1 tsp fresh thyme or rosemary
• Salt and pepper
• Olive oil
• Honey for drizzling
• Optional: arugula or chili flakes

Instructions:

1. Preheat oven to 400°F (200°C). Place flatbreads on a baking sheet.
2. Mix ricotta with lemon zest, salt, and pepper.
3. Spread the mixture over flatbreads. Sprinkle with herbs and drizzle with olive oil.
4. Bake for 8–10 minutes until edges are crisp and ricotta is slightly golden.
5. Drizzle with honey and top with arugula or chili flakes if desired.

This flatbread is an unexpected yet delicious combination of creamy ricotta, fragrant herbs, and a touch of sweetness. It’s easy, versatile, and sure to impress.

Ricotta Stuffed Pasta Shells with Pesto

This dish takes the classic ricotta-stuffed shells and gives them a flavorful twist with fresh basil pesto.

It’s a vibrant and aromatic dinner that feels both indulgent and refreshing.

Ingredients:

• Jumbo pasta shells, cooked
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 egg
• 1/2 cup prepared basil pesto
• Salt and pepper
• Cherry tomatoes and fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix ricotta, mozzarella, Parmesan, egg, salt, and pepper.
3. Fill each cooked pasta shell with the ricotta mixture.
4. Spread a thin layer of pesto in a baking dish. Place filled shells over the pesto and drizzle with additional pesto.
5. Bake uncovered for 25–30 minutes until the cheese is melty and tops are lightly golden. Garnish with cherry tomatoes and basil.

This recipe adds a fragrant, herbaceous touch to creamy ricotta shells.

The pesto brings brightness and complexity that balances the richness perfectly.

Ricotta and Corn Fritters

Crispy on the outside and fluffy inside, these fritters combine sweet corn and creamy ricotta for a savory dinner treat.

They’re quick to fry and perfect with a fresh salad or dipping sauce.

Ingredients:

• 1 cup ricotta cheese
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 egg
• 1/4 cup flour
• 1/4 cup grated Parmesan
• Salt, pepper, and chili flakes (optional)
• Olive oil for frying

Instructions:

1. In a bowl, combine ricotta, corn, egg, flour, Parmesan, salt, pepper, and optional chili flakes.
2. Heat oil in a skillet over medium heat.
3. Scoop the batter into the pan using a spoon and flatten slightly.
4. Cook 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.

These fritters are flavorful and satisfying, with the sweet crunch of corn balancing the creamy texture of ricotta.

They make a great meatless main or appetizer.

Creamy Ricotta Polenta with Roasted Vegetables

This comforting bowl features creamy ricotta-blended polenta topped with colorful roasted vegetables.

It’s a cozy, hearty, and vegetarian-friendly dinner that’s as beautiful as it is nourishing.

Ingredients:

• 1 cup polenta or cornmeal
• 3 cups water or broth
• 1 cup ricotta cheese
• Salt and pepper
• Assorted vegetables (zucchini, bell peppers, mushrooms, carrots)
• Olive oil and Italian seasoning

Instructions:

1. Preheat oven to 425°F (220°C). Toss chopped vegetables with olive oil, salt, pepper, and Italian seasoning. Roast for 20–25 minutes until tender and slightly caramelized.
2. In a saucepan, bring water or broth to a boil. Slowly whisk in polenta and reduce heat. Stir frequently for 15–20 minutes until thickened.
3. Stir in ricotta, salt, and pepper until smooth and creamy.
4. Serve polenta in bowls topped with roasted vegetables and a drizzle of olive oil.

This meal is rustic, rich, and deeply comforting.

The creamy base contrasts perfectly with the roasted veggies for a wholesome and satisfying experience.

Ricotta and Butternut Squash Ravioli

Delicate pasta pockets filled with a creamy ricotta and sweet roasted butternut squash mixture create a rich and comforting dish.

Tossed in a sage butter sauce, this ravioli feels like a gourmet homemade dinner.

Ingredients:

• Fresh or store-bought ravioli dough
• 1 cup roasted butternut squash, mashed
• 3/4 cup ricotta cheese
• 1/4 cup grated Parmesan
• Salt, pepper, and nutmeg
• 4 tbsp butter
• Fresh sage leaves

Instructions:

1. In a bowl, combine mashed squash, ricotta, Parmesan, salt, pepper, and a pinch of nutmeg.
2. Place small dollops of filling onto one sheet of pasta, cover with another, and seal to form ravioli.
3. Cook ravioli in boiling salted water until they float.
4. In a skillet, melt butter and fry sage leaves until crisp. Add cooked ravioli and gently toss in the sage butter.

This dish is rich and smooth, with the sweetness of squash balanced by the herbal butter sauce.

It’s a cozy, fall-inspired dinner that always impresses.

Ricotta and Broccoli Calzones

These golden, hand-held calzones are packed with a flavorful mix of ricotta, steamed broccoli, and gooey mozzarella.

They’re fun to make and perfect for dinner or lunch the next day.

Ingredients:

• Pizza dough (homemade or store-bought)
• 1 cup ricotta cheese
• 1 cup steamed broccoli, chopped
• 1 cup shredded mozzarella
• 1 garlic clove, minced
• Salt, pepper, olive oil

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a bowl, mix ricotta, broccoli, mozzarella, garlic, salt, and pepper.
3. Divide dough into sections, roll out into circles, and spoon filling onto one side. Fold and seal edges.
4. Brush with olive oil and place on a baking sheet. Bake for 15–20 minutes until golden brown.

These calzones are crispy on the outside and cheesy inside, making them a crowd-pleasing and portable dinner option that’s easy to customize.

Baked Ricotta with Roasted Tomatoes

This rustic dish features ricotta cheese baked until warm and slightly golden, served with blistered cherry tomatoes and fresh herbs.

It’s simple yet deeply flavorful, great with crusty bread or grains.

Ingredients:

• 1 1/2 cups ricotta cheese
• 1/4 cup grated Parmesan
• 1 garlic clove, minced
• 1 pint cherry tomatoes
• Olive oil, salt, pepper
• Fresh thyme or basil

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small baking dish, combine ricotta, Parmesan, garlic, salt, and pepper. Smooth the top.
3. In another pan, toss cherry tomatoes with olive oil, salt, and herbs.
4. Bake ricotta and tomatoes side by side for 20–25 minutes until golden and tomatoes are blistered.
5. Serve warm with bread or over farro, couscous, or pasta.

This dish is creamy, bright, and bursting with Mediterranean flavor.

It works beautifully as a light dinner, especially when served with warm flatbread or a fresh salad.

Conclusion

With these 25+ ricotta dinner recipes, there’s no shortage of ways to enjoy this creamy kitchen staple. From busy weeknights to relaxed weekend cooking, ricotta adapts beautifully to your schedule and your taste. Try mixing things up with sweet corn fritters one night and stuffed shells the next—you might just discover a new favorite dish that becomes a regular on your dinner menu.